Comparison of experimental data with results of some drying models for regularly shaped products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Fluid Flow and Transfer Processes,Condensed Matter Physics
Link
http://link.springer.com/content/pdf/10.1007/s00231-010-0600-z.pdf
Reference17 articles.
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2. Mcminn WAM (2004) Prediction of moisture transfer parameters for microwave drying of lactose powder using Bi–G drying correlation. Food Res Int 37:1041–1047
3. Saravacos GS, Maroulis ZB (2001) Transport properties of food. Marcel Dekker Press, New York
4. Mrkic V, Ukrainczyk M, Tripalo B (2007) Applicability of moisture transfer Bi–Di correlation for convective drying of broccoli. J Food Eng 79:640–646
5. Mulet A, Sanjuan N, Bon J, Simal S (1999) Drying model for highly porous hemispherical bodies. Eur Food Res Technol 210:80–83
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